Batter fried fish

Batter fried fish this all-purpose batter to coat and fry fish, chicken or even halloumi. Whisk together to incorporate the salt.

Add the water and whisk until the batter is completely smooth and the flour is fully combined. Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too.

This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Discover how to achieve a super-crispy batter for coating cod, hake or haddock. This batter acts as an envelope which steams the fish so that it remains moist whilst cooking. Using sparkling water in the batter mixture helps it to become more aerated, whilst beer adds flavour and turmeric gives it a beautiful golden colour.

Combine the flour, salt, baking powder and turmeric, then make a well in the dry ingredients. Whisk to a pourable, lump-free batter. Heat the oil to 180C, filling the pan to no more than a third full. Meanwhile, dust the fillets with flour and then dip the fish into the batter. Coat evenly, lift out and let the excess drip off. Carefully lower the fish into the hot oil and cook for 5-8 minutes, depending on thickness. Carefully remove using a large slotted spoon.

Check out our beer-battered fish with chips recipe which uses this method. TIPSUSING TURMERIC IN BATTERAdding turmeric to batter gives it an attractive golden hue, a teaspoon is sufficient. The beer adds an extra depth of flavour too. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.

Batter is a flour mixture with liquid and other ingredients such as sugar, salt and leavening used for cooking. It usually contains more liquid than doughs, which are also mixtures of flour and liquid. Batters are usually a pourable consistency that can’t be kneaded. The word batter comes from the French word battre, which means to beat, as many batters require vigorous beating or whisking in their preparation. Many batters are made by combining dry flours with liquids such as water, milk or eggs. Batters can also be made by soaking grains in water and grinding them wet.

Beer is a popular ingredient in batters used to coat foods before frying. One reason is that a basic batter can be made from merely flour, beer, and some salt. The purpose of using beer is so the bubbles in the beer will add body and lightness to the batter. Depending on the type and quality of the beer, it may also add colour or some flavour to the batter. Batters are used in many cuisines under many names.